Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of
boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off
12 leaves and set aside. Finely chop remaining cabbage.
Heat 1 tablespoon vegetable oil; add onions, pork and ground beef. Cook until
lightly browned. Drain off excess fat.
Add chopped cabbage, caraway seeds, salt
and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes,
Grease an ovenproof dish with 1 teaspoon of vegetable oil; line the dish with
half the cabbage leaves.
Spoon in the meat mixture; cover with remaining cabbage